On Tet holiday, Hue noodle shops are still open to welcome customers as usual.
As spring comes, the roads around the Hue Imperial City are filled with green trees. This year, Tet in Hue seems to be more joyful as it officially becomes a city under the Central Government. For Hue noodle sellers, it is also an opportunity to promote their specialties to more and more tourists.
Photo: Quang Tam
During Tet, Hue noodle shops are still open to welcome customers as usual. The aunts and old women work hard from late at night to prepare delicious pots of noodles. Bun from Van Cu village - recently recognized as a National Intangible Cultural Heritage - regularly comes to sell during Tet.
A bowl of bun gio or bun bo attracts diners thanks to its delicious and fragrant broth. They are cooked in a very thin aluminum pot, shaped like an old copper pot but deeper and wider mouth, which Hue people often call cai om. The pot is hand-forged by craftsmen.
Me Keo noodle shop is located at the foot of Gia Hoi bridge, running along Bach Dang street (Phu Cat ward, Phu Xuan district, Hue city) and has existed for more than 70 years. It is a small noodle shop with low tables and chairs. Me Keo noodle bowl is not too big, only noodles, broth, rare beef, and sausage.
Perhaps what diners like most is seeing the clear broth with crab cakes and bright red blood cells on top, along with the fragrant aroma of lemongrass and shrimp paste rising from the wood-fired pot. When eating, you can only "suck it in and listen" to the sweetness of the stewed bones, the crispy aroma of the pork belly, or the fatty taste of the well-cooked pork leg.
Located next to the Hue Imperial City, the Mu Roi noodle shop on Nguyen Chi Dieu Street, Phu Xuan District (Hue City) is crowded with customers from early morning. On Tet holiday, Mu Roi restaurant is prepared more neatly, decorated with lanterns, parallel sentences, sophora flowers... looking like the old Tet atmosphere.
Next to the red wood stove, the pot of vermicelli soup is boiling, inside are blood, pig's feet... On the first day of the new year, the owner's family wears traditional Hue ao dai to welcome customers. The space of the restaurant is filled with the warm atmosphere of early spring. The vermicelli bowl of Mu Roi restaurant is quite eye-catching, full of pig's feet - blood; beef - sausage; add some raw vegetables, lemon, fish sauce and a pinch of herbs. A steaming bowl of vermicelli has all the flavors of spicy, hot, sour, sweet.
Mu Roi is now old but still wakes up early every day to help her youngest son and his wife light the fire and marinate the spices to serve customers. For nearly 50 years, regardless of rain or shine, Mu Roi's noodle shop has always had a red fire. Because of its friendliness and closeness, people often call it "mu" like the old Hue dialect. Mu Roi said that the noodle soup must be cooked with firewood, it is not poisonous but delicious. "In the past, our grandparents cooked rice with firewood so it was very delicious. For the past 50 years, I have only used firewood to cook like that and now I have passed on the tradition to my youngest son" - Mu Roi shared.
When she was 10, Ms. Roi helped her parents run a restaurant. Without much education, she always dreamed of having a prestigious and famous job when she grew up. And now she has done it and passed it on to many people across the country.
Source: https://nld.com.vn/bun-bo-tru-danh-dat-kinh-ky-1962501131603082.htm
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